Serves: 8
Prep: 15 minutes
Bake: 40–45 minutes

Ingredients

Peach Filling

• 6 cups peeled and sliced fresh peaches (about 6–7 medium peaches)
• ⅓ cup light brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• ½ teaspoon cinnamon
• Pinch of salt

Crisp Topping

• 1 cup old-fashioned oats
• ¾ cup all-purpose flour
• ¾ cup light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter
• ½ teaspoon vanilla extract
• ¼ cup chopped pecans (optional, but delicious)

Instructions

1. Preheat oven to 350°F. Lightly butter an 8×8-inch or 9-inch baking dish.
2. In a large bowl, gently toss peaches with brown sugar, granulated sugar, cornstarch, vanilla, lemon juice, cinnamon, and salt. Spread evenly into the baking dish.
3. Melt the butter in a small saucepan over medium heat until it turns lightly golden and smells nutty, about 3–4 minutes. Remove from heat and stir in vanilla.
4. In another bowl, combine oats, flour, brown sugar, cinnamon, salt, and pecans if using. Pour the warm browned butter over the mixture and stir with a fork until crumbly.
5. Sprinkle the topping evenly over the peaches. Don’t press it down—keeping it loose creates the crispiest topping.
6. Bake for 40–45 minutes, until the filling is bubbling around the edges and the topping is deep golden brown.
7. Cool for at least 15 minutes before serving. It’s incredible warm with vanilla ice cream or fresh whipped cream.

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Texas Girl Tips ❤️

• If your peaches are very sweet, reduce the granulated sugar by 1 tablespoon.
• Frozen peaches work too—thaw and drain well first.
• For extra crunch, sprinkle a tablespoon of coarse sugar over the topping before baking.
• Leftovers are amazing reheated for breakfast with a spoonful of Greek yogurt.